My favorite “healthy” food? Easy. Roasted or grilled vegetables. I love them so much that it never SEEMS like healthy eating to me when I’m eating them. I love them best when they have just the right consistency – just tender enough, but still on the crisp side of tender (mushy vegetables are a no-go for me). Just the right amount of cooked so they have that great slightly-sweet roasted flavor while allowing the flavor of the vegetable itself to shine through.
While I’m happy to eat a plate of roasted vegetables with just a bit of salt and pepper, when it comes to dinner time, I like to turn them into a more substantial salad. Here, I’ve laid some mixed greens on a big plate and arranged my roasted veggies on top. A big spoonful of cooked quinoa adds protein and keeps me full. For a little sweetness, I sprinkled on a bit of NatureBox Cranberry Medley, which is a combination of dried blueberries and cranberries flavored with pomegranate and acai.
I also created a new salad dressing that I’ve instantly fallen in love with. It’s called “creamy” walnut dressing, but really, there’s no dairy at all. The emulsification of walnuts, Dijon mustard, lemon juice, honey and olive oil is what gives this tangy dressing a creamy consistency. Make a double batch of it and keep it in the fridge for up to a week – it’s the perfect accompaniment for any vegetable dish or salad!
For the Salad:
For the Creamy Walnut Dressing:
Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.